TANGERINE CREME BRULEE
Make and share this Tangerine Creme Brulee recipe from Food.com.
Provided by ringo
Categories Dessert
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the cream and half n half just to the simmer.
- Remove the zest from the tangerine and place it in the cream.
- Let it steep for about 1/2 hour.
- Squeeze in about 1 tablespoon of the juice. Beat the egg yolks until light and pour the hot cream over them whisking the entire time. Add the vanilla and strain the mixture though a fine sieve. Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch.
- Bake for about 40 minutes at 300 degrees or until the custards are set. They will continue cooking after you remove them, so they can still have a small amount of movement in the center.
- Chill completely.
- Sift the brown sugar and place a light coating over each ramekin.
- Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
- * I usually halve this recipe since we are two.
- If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.
Nutrition Facts : Calories 612.5, Fat 49.3, SaturatedFat 29.6, Cholesterol 355.6, Sodium 64.2, Carbohydrate 39.4, Fiber 0.8, Sugar 34.2, Protein 5.5
CREME BRULEE
Make and share this Creme Brulee recipe from Food.com.
Provided by startnover
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
- Pour creme into medium saucepan over low heat.
- Bring cream to a brief simmer, do not boil and add vanilla.
- Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
- Keep whisking till all cream is added.
- divide into six 6-oz ramikins about 3/4 way full.
- Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
- Bake till barely set around the edges, 40 minute.
- If starts to brown place a piece of foil on top.
- Remove from heat and let cool at room temperature.
- Transfer ramekins to fridge.
- Chill for about 2 hours.
- Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
- Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.
Nutrition Facts : Calories 768.8, Fat 64.8, SaturatedFat 38.7, Cholesterol 466.4, Sodium 71.8, Carbohydrate 42.9, Sugar 37.9, Protein 6.9
PEANUT BUTTER CREME BRULEE
Make and share this Peanut Butter Creme Brulee recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In saucepan combine milk, cream, 1/2 cup sugar, vanilla and cinnamon over medium high heat until hot, but not boiling.
- Temper the egg yolks with the cream mixture whisking until smooth then add the peanut butter and mix well.
- Strain mixture and pour into six 4-ounce ramekins. Set ramekins in a shallow baking pan and place in the oven. Pour enough hot water into the pan to cover the ramekins half way. Bake for 30 minutes.
- Remove from the oven and let cool to room temperature. Cover and refrigerate overnight.
- Preheat broiler and sprinkle custards with remaining sugar and broil for 40-60 seconds and serve.
TUXEDO CREME BRULEE
Make and share this Tuxedo Creme Brulee recipe from Food.com.
Provided by Gohogsgirl
Categories Dessert
Time 1h45m
Yield 8 brulees, 8 serving(s)
Number Of Ingredients 6
Steps:
- oven 350.
- whisk egg yolks and 1/3 cup sugar in a large bowl.
- Pour cream in heavy saucepan over medium heat.
- Scrape seeds from vanilla bean into pot and add bean.
- Bring to a simmer, then remove from heat.
- Whisk hot cream mixture into yolks.
- Strain.
- Transfer 2 scant cups to another bowl.
- In the first bowl add chocolate and whisk till it melts.
- Pour choc custard equally into 8 2/3cup ramekins.
- Place in ban marie - bake 25 minutes
- chill 30 minutes
- pour vanilla over chocolate
- place in ban marie and bake 35 minutes
- chill.
- sprinkle sugar over tops (1 tsp each) and heat with torch until sugar melts.
- Chill till serving time.
Nutrition Facts : Calories 411.1, Fat 37.5, SaturatedFat 22.2, Cholesterol 332.1, Sodium 42.1, Carbohydrate 15.6, Sugar 12.7, Protein 4.5
PAUL BOCUSE'S CREME BRULEE
This is one of my family's favorite desserts. It is great for company because you fix it the day before.
Provided by Vicki Butts (lazyme)
Categories Puddings
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
- 2. Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, then remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
- 3. Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
- 4. To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.
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PAUL BOCUSE'S CREME BRULEE RECIPE - FOOD.COM
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5/5 (10)Total Time 5 hrs 30 minsCategory DessertCalories 594 per serving
- Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
- Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, them remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
- Notes: To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.
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